Process of manufacturing soy or sauce substitute.



I K. OKAZAKI. PROCESS OF MANUFACTURING SOY OR SAUCE SUBSTITUTE.

APPLICATION FILED MAY 2, 1907.-

Patented May 25, 1909.

JZVIVENTOR O/iaza/w,

Atlorlzzy- I i To whom it may concern:

UNITED STATES PATENT, oFFronxnnonmo OKAZAKI, or TOKYO, JAPAN.

PBOGESS OI MANUFACTURING SOY OR SAU GE. SUBSTITUTE.

Be it known that I, Knncmno OKAZAKI, a

d subject of the Emperor of J a an, residing at and rich in so ubleTokyo, Japan, have invente new and useful Improvements in Processes ofManufacturing Soy or Sauce Substitutes, ofwhich the following is aspecification.

This invention relates to a new and useful process ofmaking soy, asubstitute for Japan or like sauce, ossessmg an agreeable flavor phoshate andnutrient ve etable materials. i

n the practice of my process, I first steam a mixture of desiccatedwheat bran and bean cake, the latter consisting of the residue resultingfrom the removal by pressing, of the oil from the soja or other bean andu on this mixture I trans lant a whitish mol of the genus As ertgt aswhich I have desi nated fokaza fungus. I then transplant upon a similarmixture of wheat bran and bean cake, a somewhat similar fungus which Ihave designated diastarin fungus. The decom osition products which areformed by the action of'these-fungi are different kinds of koji Theokazaki fungus acts in such away on the steamed bean cake as to convertthe proteidmatters resent into soluble compounds and. the inso ublephoshates, into soluble form. The 'okazaki ngus also secretes aparticularly agreeable flavor. The diastarin fungus acts in such a wa onthe mixture as to convert the starch an similar matters present intosugar. The two kojis thus produced by the okazaki and diastarln fungiarethe'n mixed and to the mixtureis added brewers yeast and the solubleportions of the mass extracted with water to which table-salt, with orWithout other flavoring, is afterward added, producing the so 'or Japansauce substitute.

11 order that m invention may be fully understood, I will escribe it indetail in connection with the accompanying drawing Speeiflcation ofLetters Patent. Application filed May 2, 1907. Serial No. 371,532.

Patented May 25, 1909.

tarin fungi, small wood particles preferably in the form of fine softwood sawdust, are mixed with rice bran and the mixture 1 placed in asuitable container as box 2 (Fig.- 1) and steamed. The mixture is thencovered with a rice straw mat 3, and maintained at ateinperature ofabout 20 to 30- (1, preferably for several days. A mold will then befound to have formed on the mixture and, examined under a microscope,the mass will be seen to contain okazaki and diastarin fungi, besidesmonilia, mucor and yeasts. The okazaki and diastarin fungi are then eachseparated from the other kinds of fungi present and cultivated by theordinary and well known method.

I The okazaki fungus is a hitherto unknown species and belongs to thegenus Aspergillus,

being found in rice-bran. Its aerial mycellium has septa and producesshort conidiophores the wall of which is slightly granuated and theirends are swollen into round or bar-sha ed head and upon the wholesurface or on y on the upper side of that head like appearance. Theconldia in young culture are pure white, but they assume a faintyellowish color when they grow older. spores of the fungus are from 2.5to 5.4 microns in diameter. Compared to Aspergillus 01' see, thisfungus, besldes emitting an agreeab e odor, is smaller, has shorterconidiophores, the wall of which is slightly granulated, while theconidia, in contrast to yellowish green of oryzae, are snow white, andtherefore it can be easily distinguished from the other. gill'us albus,but the former can be easily distinguished from the latter by itsyellowish color in old culture, the difierence of temperature suitablefor growth, larger conidia, granulated wall of conidiophores, emissionof fragrant odor, and by the strong power of dissolvin proteid matters.

Okaza fungus grows in ordinary temperature on gelatin, agar-agaror'steamed rice, the most favorable temperature for its growth being 25 to30 0. During the growth the fungus secretes a powerful enzyme whichrapidly dissolves proteid matters, cellulose, etc. At the same time, itconverts insoluble phosphates combined with ramified cylindrical orflask -shaped sterigmate are formed. The end of each sterigma' isconstricted into conidia, presenting a bead- The In whiteness itresembles Asperformed.

v drawing in which 4 shows the conidiogl conidipfilhores the more matureone of the than the conidiophdres illustrated.

- teid substances. L 7..Flavor of the culture... Agreeable. No peculiarflavor.

roteid and other matters into soluble forms. l en the mold is cultivatedon a solid mediumcontaining 16% of gelatin and having i added to it 2%of table salt, 0.2% of hydrochloric acid and 2% of sodium carbonate,such medium will be liquefied in six or seven 1 days when placed inawarm room, showing 1 how strong is the power of resistance to the acidand alkaline media and to neutral salt; 1 The .enzyme obtained from theinfusion quickly dissolves fibrin, egg-albumen, gelatm, etc., anddecomposes them. This fungus is illustrated in Fig. 2 of the accompan gore the end being covered with conidia. 5 ows the conidiophore with theend covered with radially ramified 'sterigmata on which the E conidiaare formed. 6 shows two. young two e biting granulation on its walls. 7shows the conidia magnified somewhat more highly than the conidiophoresand 8 illustrates the germination of the conidia, the latter beinglikewise more highly magnified i The diastarinfungus is a variety ofAspe-rgillus or'yzae and is found on rice-bran. Oompared with theordinary Aspergillus it" is slightly richer in yellowish green color andhas larger conidia and conidiophores. It secretes a far more powerfulenzyme than ordi nary Asperg'illus oryzae, and the most favorable temerature of this enzyme for dissolving starc appears to be slightly lowerthan 3 that forthe ot er. In Fig. 3,Ihave illustrated this fungus as itappears under a microscope. In this figure; 9 is the conidiophore, theend being covered with conidia. 10 shows the conidiophore with the endcovered with radiating sterigmata on which the conidia are 11 is a youngconidiophore. 12 shows the conidia magnified somewhat more highly thanthe conidiophores and 13 illustrates the germination of the conidia withthe latter being likewise more highly magnified than the conidiophores.

Although both the diastarin fungus and the okazaki fungus belong to thegenus Aspergillus, they are easily distinguishable from each other; Theimportant distinctive differences between these two species may be thustabulated:

Okazaki fungus. Q Diastarin fungus.

1. Color ofconidia Snow white...... Greenish-yellow. 2. Size of conidia.2.5, 5.4 micron...{ 8, 9 micron. 3. Conidiophore short and with 3 Longand with its itswallsmooth wall finely granuor granulated. lated. 4.Sterigmata Ramifled Non-rsmified. 5. Power of dissolving Weak Strong.

s 6. Power 0! dissolving proi Strong Weak. l

In the preparation of the koji ten parts ofi bean-cake well steamed bysubjecting the l parts of desiccated wheat bran.

=rating the liquid cake previously moistened by sprinkling with watertosteam are mixed with five The mixbrought to the temperature of about 20(1., and a small quantity of full grown conidia of okazaki fungus isadded and the mass well mixed up. The mixture is then spread out inboxes and the latter are placed in a ko'i chamber, a temperature of 15to 20- 'C. eing maintained and the window of the room being opened nowand then to adture is Lmit air. In three or four days whitish spores ofkoji will usually appear. 'The other kind of koji from diastarin fungusis similarly produced by the use of the dias- Etarin fungus on themixture of steamed bean-cake and desiccated wheat bran but in such casethe temperature in the ko 1 chamber is maintained at from 23 to 27 Inpreparing an infusion of the koji fifteen parts of koji produced withokazaki fungus and an equal amount of that produced with diastarinfungus as above set forth are mixed with 30 parts of warm water. Then 10parts of beer yeast which has been washed with salt water and afterward.pressed to remove said water, are mixed with 10 parts of pulverizedquartz and 3 parts of diatomaceous earth, and the'mixture is wellkneaded into the consistency of clay. Ten parts of warm water areapplied to it and the liquid is pressed out. The koji fluid is thenadded to this liquid at the rate of 1 to per cent. of the latter, andthe mixture cooled by means of filtered air. .It is E then stirred andleft for three or four da s.

The fluid is then filtered and to it a suita le quantity of pure tablesalt is added and it is then left for a month or two to ripen. The fluidis then pasteurized and skimmed to bring it to a clear, transparentcondition. Finally flavor-imparting materials as butter, pepper, onion,cinnamon, etc., are added in a suitable quantity, forming the soy orsauce substitute.

Having described my invention, I claim:

1. The herein described process which consists in cultivating okazaklfungus and diastarin fungus upon .a medium comprising n1- trogenousvegetable material, adding a readily diffusible liquid to the mass,separating the li uid and dissolved contents from said material andaddin said Ii uid to a 1i u1d containing yeast, su stantia y as descri9%; 120

from said material, adding said liquid to a liquid containing yeast,removing SOild matter therefrom and flavoring, substantially asdescribed.

and dissolved contents 3. The herein described process which con- 1sists, in se arately cultivating okazaki and In testimony whereof Iafiix my signature diastarin ngus upon a mixture of beanin presence oftwo witnesses.

cake and wheat bran, adding water to the I mass, separating the liquidand edissolved 5 KEHCHIRO OKAZAKI' contents from said material, addingit to a I W itnesses:

liquid containing brewers yeast, separating the solid matter therefrom,and flavoring I sulostantiallyas described. I

HAWLEY, 'Y. FUKUKIT'A.

